48g of coffee (medium-coarse grind)
710g or 3 cups of boiling hot water
Chemex
Ingredients
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Steps
01 Open your Chemex filter on either openings leaving one side double layered and one single, creating a cone shape.
02 Place the filter on your Chemex with the double layered side facing the spout.
03 Wet the filter with some hot water to eliminate the papery taste. *Discard the water after by moving the double side to allow unwanted water to flow out.
04 Pour your coffee grounds in the filter, and even out the bed of coffee by giving the grounds a little shake.
05 You’ll need to get the timer ready. Place the chemex on the scale and bloom your coffee with 100 grams of water. Immediately start the timer as soon as the water hits the coffee grounds. Bloom for about 45-50 seconds.
06 After the bloom (at 45-50 seconds), start pouring the boiling water (200˚F) in circular motions spiraling from the center outward and then staying the at center keeping the circular motion. The end weight is 710-715 grams. You may pour in increments because the amount of water is over the amount the Chemex can hold depending the rate of drip. The total coffee and water contact time should be about 4 minutes.
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